The maccan family's zucchini relish

Yield: 5 Cups

Ingredients:

5 c Grated zucchini
2 c Grated onions
6 1/2 ts Salt
1 c Diced green pepper (1/8")
1 c Diced red pepper (1/8")
2 1/4 c Water
1 1/4 c White vinegar
2 ts Nutmeg
2 ts Dry mustard
1 1/2 ts Turmeric
1 1/2 ts Cornstarch
1 ts Celery salt
1/4 ts Black pepper

Instructions:

Roe Griffith of Kansas City gave me her favorite zucchini-relish recipe from her mother's family the Maccans. Not I share it with you to make and enjoy all summer long as a topping for burgers sandwiches and cold meats. This relish is so yummy and easy to make you'll want to keep some on hand all year long. 1. Place zucchini onions and salt in a large bowl; mix well and cover. Refrigerate overnight. The next day place mixture in a fine strainer. Drain well rinse under cold water and drain again for 1 hour. 2. Place mixture in a heavy pot and remaining ingredients. Bring to a boil and simmer stirring occasionally 30 minutes. 3. Cool completely and store covered in the refrigerator for up to 4 weeks. Or sterilize 3 or 4 pint-sized canning jars in boiling water. Fill with relish seal and process in boiling water for 10 minutes. Carefully remove jars with tongs. Let rest until relish comes to room temperature. Store in cool dark place for up to 6 months. Per 1/4 cup serving: 112 calories 0.3 grams fat no cholesterol.